Process and an apparatus for producing teas

Abstract

A process for producing a flavor-rich tea from tea leaves is disclosed. It comprises the steps of: (a) plucking the tea leaves; (b) withering the tea leaves; (c) rolling the tea leaves; and (d) drying the tea leaves in a drying apparatus in a circulating air at a drying temperature in the range of from about 30 DEG C. to less than about 80 DEG C. while maintaining a relative humidity of the circulating air in the range about 1% to 30%, the drying apparatus comprising a dehumidifying device for dehumidifying air, a temperature-moisture controlling device, and a drying room. The tea made from this process is capable of being subsequently stored at room temperature and substantially retains flavor-producing volatile constituents. Optionally, the tea leaves after step (d) can be baked for a short time to produce a roasted flavor.

What is claimed is: 
     
       1. A process for producing a flavor-rich tea from tea leaves, said process comprising the steps of: (a) plucking the tea leaves;   (b) withering the tea leaves;   (c) rolling the tea leaves; and   (d) drying the tea leaves in a drying apparatus in a circulating air at a drying temperature in the range of from about 30° C. to less than about 80° C. while maintaining a relative humidity of the circulating air in the range about 1% to 30%, said drying apparatus comprising a dehumidifying device for dehumidifying air, a temperature-moisture controlling device, and a drying room;   (e) wherein said tea is capable of being subsequently stored at room temperature and substantially retains flavor-producing volatile constituents.   
     
     
       2. A process for producing a flavor-rich tea from tea leaves according to claim 1 wherein: (a) said dehumidifying device includes a rotatable dehydrating drum; and   (b) said temperature-moisture controlling device is capable of regulating air temperature to within a range from about 30° C. to about 80° C. and the humidity of the air to within a range from about 1% RH to about 30% RH.   
     
     
       3. A process for producing a flavor-rich tea from tea leaves according to claim 1 wherein the step of drying the tea leaves comprises the following sub-steps: (a) placing the tea leaves in said drying room;   (b) dehydrating air in said dehumidifying device;   (c) directing the dehydrated air to said temperature-moisture controlling device where the temperature and humidity of the air are respectively regulated;   (d) causing the regulated air to flow through said drying room to thereby dry the tea leaves; and   (e) guiding back air from step (d) into said dehumidifying device.   
     
     
       4. A process for producing a flavor-rich tea from tea leaves according to claim 3 wherein the steps of (a) through (e) are repeated until the moisture content of the tea leaves is under 4%. 
     
     
       5. A process for producing a flavor-rich tea from tea leaves according to claim 1 which further comprises a step of baking the tea leaves after step (d) for a short time to produce a roasted flavor. 
     
     
       6. A flavor-rich tea produced from a process which comprises the steps of: (a) obtaining tea leaves;   (a) plucking the tea leaves;   (b) withering the tea leaves;   (c) rolling the tea leaves; and   (d) drying the tea leaves in a drying apparatus in a circulating air at a drying temperature in the range of from about 30° C. to less than about 80° C. while maintaining a relative humidity of the circulating air in the range about 1% to 30%, said drying apparatus comprising a dehumidifying device for dehumidifying air, a temperature-moisture controlling device, and a drying room;   (e) wherein said tea is capable of being subsequently stored at room temperature and substantially retains flavor-producing volatile constituents.   
     
     
       7. A flavor-rich tea according to claim 6 wherein: (a) said dehumidifying device includes a rotatable dehydrating drum; and   (b) said temperature-moisture controlling device is capable of regulating air temperature to within a range from about 30° C. to about 80° C. and the humidity of the air to within a range from about 1% RH to about 30% RH.   
     
     
       8. A flavor-rich tea according to claim 6 wherein the step of drying the tea leaves comprises the following sub-steps: (a) placing the tea leaves in said drying room;   (b) dehydrating air in said dehumidifying device;   (c) directing the dehydrated air to said temperature-moisture controlling device where the temperature and humidity of the air are respectively regulated;   (d) causing the regulated air to flow through said drying room to thereby dry the tea leaves; and   (e) guiding back air from step (d) into said dehumidifying device.   
     
     
       9. A flavor-rich tea according to claim 8 wherein the steps of (a) through (e) are repeated until the moisture content of the tea leaves is under 4%. 
     
     
       10. A flavor-rich tea from tea leaves according to claim 6 wherein the process for producing said flavor-rich tea further comprises a step of baking the tea leaves after step (d) for a short time to produce a roasted flavor.